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Egg and Corn Quesadilla Recipe

For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish.
-Stacy Joura, Stoneboro, Pennsylvania

TOTAL TIME: Prep: 25 min. Bake: 10 min.YIELD:6-8 servings

Egg and Corn Quesadilla Recipe

For a deliciously different breakfast or brunch, try this excellent quesadilla. It's also great for a light lunch or supper. Corn is a natural in Southwestern cooking and a tasty addition to this zippy egg dish.
-Stacy Joura, Stoneboro, Pennsylvania

2. Place one tortilla on a lightly greased baking sheet or pizza pan; layer with a third of the corn mixture, salsa and sour cream. Sprinkle with a fourth of the cheeses. Repeat layers twice. Top with the remaining tortilla and cheeses.

3. Bake at 350° for 10 minutes or until the cheese is melted. Cut into wedges. Serve with salsa and sour cream if desired.
Yield: 6-8 servings.

Nutritional Facts

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MY REVIEW

truejoie User ID: 660972655441

Reviewed Dec. 8, 2012

"For some reason the stars are not showing up for me to give a rating, but it definitely deserves 5. This is a great dish, we have made it many times and it has become a favorite among the extended family as well. We have never actually used the salsa in it, but it would be good with or without. The only thing I would add to the recipe is that it does take a bit longer to bake than 10 minutes, but then we like ours a little crispy. Probably more like 25 min."